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Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk
Made From Goat’s Milk Edam-Like
2016/6/2
In the present work, Edam-like cheese was made from Zaraibi goats’ milk. The milk originated from goats fed on diets supplemented with low canola seeds (LCS, 5%) and high canola seeds (HCS, 10%), low ...
Freezing point of raw and heat-treated goat milk
cryoscopy milk goats pasteurization freezing point
2015/6/4
The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content w...
Factors Influencing the Content of Vitamins A and E in Sheep and Goat Milk
retino tocoferols goat sheep storage
2015/3/4
The content of lipophilic vitamins A and E was determined in samples of sheep and goat milk of different breeds coming from 9 farms in central, eastern, and southern Bohemia. Samples were collected th...
Since 1904 the American Dairy Goat Association has been serving the dairy goat industry. With over one million animals registered since the Association was organized, we are the largest and fastest gr...
Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milk
caprine milk caprine whey lactation period mineral supplement brown short-haired goat white short-haired goat
2014/2/24
Selenium and iodine contents were analysed in goat milk coming from three commercially oriented farms in east (farm A) and south (farms B, C) Bohemia. The average iodine level found in milk from farm ...
Effect of Natural Tenderizers on Physico-Chemical Properties of Chicken Gizzard and Goat Heart
Physico-Chemical Properties Chicken Gizzard
2016/5/31
An investigation was conducted to evaluate the physico-chemical properties of chicken gizzard and goat heart treated with kachri (Cucumis trigonus Roxb.) and ginger (Zingiber officinale roscoe) as nat...
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
goat's milk yogurt aronia (Aronia melanocarpa L) blueberry fatty acids lactic acid bacteria counts
2014/2/26
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. ...
Safety and quality of farm fresh goat’s cheese in the Czech Republic
goat’s cheese farm physical and chemical parameters, composition, microbiological safety
2014/2/27
The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained f...
Quality of Cow's and Goat's Fermented Bifido Milk during Storage
goat's milk bifidobacteria fermentation
2009/3/20
The fermented bifido milk, with and without supplements (skim milk powder and whey protein concentrate powder) from commercially available goat's and cow's long-life milk was produced. In goat's milk ...
Polymorphism of κ -Casein in Italian Goat Breeds:A New ACRS-PCR Designed DNA Test for Discrimination of A and B Alleles
ACRS-PCR genetic polymorphism goat κ-casein
2009/3/20
The objective of this study was to develop a DNA test for rapid characterisation of goat κ-casein (κ-CN) A and B variants and to study this polymorphism in Italian goat breeds. Genetic polymorphism of...
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk
proteolysis goats ewes cows cheese
2014/3/10
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influ...
The aim of this study was the determination of lactoferrin in goat milk using HPLC method. Milk samples were collected at a goat farm in the South Moravia Region, the Czech Republic. It were establish...
Micro-Electrophoretic Study of the Sarcoplasmic Fraction in the Dry-Cured Goat Raw Ham
Electrophoresis meat microfluidic sarcoplasmic protein ham
2009/1/14
The water-soluble protein fractions in the “Violino di capra” goat dry cured ham were studied by using the “Lab-on-a-chip” version of a size-based capillary electrophoresis, and the results were compa...
Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...
Milk from French-Alpine goats and Holstein cows was obtained from a bulk tank immediately prior to analyses. Fat globule size was determined by laser particle size analysis. Individual globules of fat...
